Asian Chicken, Tomato And Noodle Salad

• 1 package (8 ounces) vermicelli
• Sesame-Ginger Dressing (recipe follows)
• 1 tablespoon peanut oil
• 1 pound chicken tenders or boneless, skinless chicken breasts.
• 4 ounces snow peas (about 1 cup)
• 6 large Boston lettuce leaves
• 2 large, fully ripened, Florida tomatoes (about 1 pound), cut in thin wedges
• Sesame-Ginger Dressing
• 3 tablespoons sugar
• 1/3 cup vinegar
• 1/4 cup peanut oil
• 3 tablespoons soy sauce
• 1 teaspoon toasted sesame oi I
• 1/4 teaspoon hot red pepper sauce
• 1 tablespoon fresh grated ginger (substitute 1 teaspoon ground ginger)
• In a small jar, combine all ingredients. Cover tightly and shake well.

1. Cook vermicelli according to package directions; drain. Transfer noodles to a
2. bowl, and toss with half of the Sesame-Ginger Dressing. In a skillet, over
3. medium-high heat, heat oil until hot. Add chicken; cook, turning often, until lightly
4. browned and cooked through, about 5 minutes. Add snow peas. Cook and stir
5. until crisp-tender, about two minutes. Remove from heat; cool slightly; tear
6. chicken into bite-sized pieces, return to skillet. Stir remaining dressing over
7. mixture. To serve: On a large platter, arrange lettuce. Top with noodles, fresh
8. tomato wedges and chicken mixture. Sprinkle with toasted sesame seeds, if
9. desired.

vermicelli, sesameginger dressing, peanut oil, chicken, snow peas, boston lettuce leaves, florida tomatoes, sesameginger dressing, sugar, vinegar, peanut oil, soy sauce, i, hot red pepper sauce, ginger

Taken from www.epicurious.com/recipes/member/views/asian-chicken-tomato-and-noodle-salad-50127577 (may not work)